COLD AND WARM STARTERS


Goose liver
with jelly made of grapes and port and date brioche
19,50

ornament

Mountain char
with smoked fennel salad, parsley gel and horseradish
14,90

ornament

Veal carpaccio
with chanterelles, parmesan cheese and salad
15,50

ornament

Beef tatar

on salsify salad with mustard ice-cream and homemeade brioche
18,50

ornament

Veal head
lukewarm, with vinaigrette of tomatoes and onion
12,40

ornament

From the own butchery
speck, lamb ham, cerf ham, smoked sausages
13,50


SOUPS


Eisack Valley wine soup
with puff pastry and cinnamon croutons
7,50

ornament

Beef essence
with pressed cheese dumplings, baked onion and chives
7,90

ornament

Chestnuts
as a cream soup with truffle-aroma and duck breast ham
7,70

ornament

Shellfish cream soup
with herbs oil
6,50

HOUSEMADE NOODLE DISHES


Homemade "Schlutzkrapfen"
with rasped parmesan cheese and melted butter
15,90

ornament

Ricotta gnocchi
with gorgonzola cheese, nuts an quince
14,90

ornament

Risotto 
with pumpkin, mascarpone cream and apples 
12,50

ornament

Wild game meat ravioli
with ceps and chives 
16,50

ornament

Polenta Ravioli
with pigling ragout from our own farm
16,50

FISH

Tranche of sea bass
with vegetables and olive oil with lemon
23,90


MAIN COURSE

 
Ox fillet
with garden herbs on peas, ceps and rosemary-potatoes
27,90

ornament
 
Duck breast
with crunch of maple and cashew nut, red cabbage and potato gratin
21,50
 
ornament

Guinea fowl breast
with roasted topinambur and croquettes
19,50

ornament

Loin from venison
in date-hemp crust with roasted "Schupfnudeln"
25,50